Frangipane Tart

Put everything for the shortcrust pastry in a food processor, mix briefly until a ball forms, pour out onto the work surface, mix in all the flour briefly and press together into a flat ball.

Wrap in plastic wrap and let it chill for 2 hours.

For the pastry cream, whisk the yolks, sugar, vanilla, and cornstarch with a small splash of milk.

Boil the rest of the milk with the scraped vanilla pod and pour it into the egg mixture, whisk everything together nicely, pour it back into the pot and bring to a boil while stirring.

Pour into a bowl to cool and cover with plastic wrap to prevent a skin from forming.

For the almond base, put everything in a bowl and whisk until smooth.

For the almond topping, whisk the egg white with sugar and add the almond flakes.

Gently stir to avoid breaking the flakes.

Mix the pastry cream well with the almond filling, now you have a frangipane filling to die for. 😊

Preheat your oven to 175°C

Roll out the shortcrust pastry to 3 to 4 mm with some flour or between 2 sheets of baking paper.

Flour and grease the baking pan.

Place the dough on top and press well into the corners.

Roll over the baking pan with your rolling pin to cut away the excess dough.

Put the frangipane dough in a piping bag and pipe evenly around the bottom.

Spread the almond topping on top and bake for 40 to 45 minutes.